Fried Chicken

From the Southern Girl's Kitchen

Back to the Southern Girl's Recipe


Mix together the flour, salt and pepper in a brown paper bag or large Ziploc bag. Be careful if you use a paper bag, sometimes they can rip due to the moisture of the chicken.

Add two or three large spoonfuls of Crisco to a cast-iron skillet (or a regular, not non-stick, frying pan) and allow it to begin melting over medium-high heat. When it's heated and fully melted, sprinkle a pinch of flour into it. The Crisco is ready when the flour fries on contact.

Mix water and eggs together in a medium bowl.

Coat each piece of chicken with the egg mixture. It is best to add a few pieces to the bowl and toss them around to make sure each piece gets fully coated.

Add one piece of chicken at a time to the bag with your flour mixture. Seal it, and shake it until the piece of chicken is coated with flour. Make sure the bag doesn't get a hole.

Slowly add each piece of chicken to the frying pan. BE CAREFUL! The oil will splatter a little bit when you add the chicken slowly, but if you make any sudden movements or just plop the chicken in, you will have hot oil everywhere. And, don't crowd the pan, 4 pieces of chicken is usually the max.

Dark meat will take the longest to cook, usually 13-14 minutes total. Flip each piece after it browns on one side. The timing is NOT an exact science -- with that being said, white meat will take 8-10 minutes on average.

As you remove each piece of chicken from the pan, place it on a plate with paper towels to drain the excess oil. Make sure you check that each piece is fully cooked -- this means no pink, even up close to the bone.

Happy Eating, y'all.